Instructions

Step 1 Spray a large, heavy-based pot with oil and place over high heat. Add chicken and cook, turning occasionally, until golden brown. Transfer chicken into a bowl and set aside.

Step2 In the same pot, add curry paste, garam masala and curry powder. Stir to combine. Cook for a minute, then add tomatoes and lemon juice. Cook for 10 minutes over medium-high heat, or until curry has slightly darkened in colour.

Step 3 Return chicken to pot, along with chickpeas. Cook for 3–4 more minutes, or until chicken is cooked through. Stir through baby spinach to wilt.

Step 4 Serve curry with steamed basmati rice and a tablespoon of yoghurt.

HFG tip

When first putting chicken in the hot pan, don’t stir or turn it too regularly as the chicken will sweat and this will prevent browning.